Cookery for every household

Wipe the veal with a damp cloth, and cut it into neat round pieces, as much one size and shape as 2 yolks of eggs. 1 oz. butter. A squeeze of lemon juice A potato border. Croutons of pastry or fried bread. possible. Melt the butter in a frying or saute pan, put in the meat, and cook it slowly from 10 to 15 minutes, but do not let it brown. Chop the mushrooms and shallots, and-add them to the veal with the white sauce. Cook for a few minutes longer. and lastly add the yolks of eggs, parsley, and lemon juice, stirring all the time until the sauce is thick. Dish in a circle on a border of potatoes, pour the sauce over and round, and garnish with croutons of pastry or fried bread. Sufficient for 4 or 5 persons. 1093. Medaillons 1 lb. fillet of veal. White stock. 1 glass white wine. Some potted meat. de Veau & la Princesse Mayonnaise sauce. Small cress. Radishes and lettuce. Aspic jelly. Wipe the veal and cut it into neat round pieces about 21 inches in diameter and \ inch thick. Lay these pieces in a stewpan or saute pan, season them with pepper and salt, and pour in the wine and enough white stock to cover them. Cover with greased paper and then the saucepan lid, and stew the meat slowly until t is tender, from 15 to 20 minutes. Then lift out the meat and press the pieces between two dishes until cold. Take any nicely seasoned potted meat, and coat one side of Medaillons de Veau a la Princesse the fillets of veal with it, smoothing them over with a wetted knife. Then coat them with mayonnaise sauce to which a little liquid aspic has been added. Allow this to set, and decorate each piece with tiny rounds cut out of the red part of a radish to imitate berries and leaves of small cress or chervil. A little liquid aspic may be run over the fillets to set the decoration and give them a more glossy appearance. When the fillets are quite cold and set, arrange them on a bed of shred lettuce and garnish with a little chopped aspic and thin shoes of radish. Sufficient for 4 or 5 persons. 1094. Grenadins de Veau a la Provengale 5 or 6 grenadins of veal. Larding bacon. Vegetables and stock for braising. A. little glaze. 5 or 6 rounds of cooked ham. A tittle butter. Puree of spinach. \ pt. sauce provengale. Cut the grenadins from the fillet of veal, making them 4 inch in thickness and 24 inches in diameter. Lard them with bacon, making the lardoons about 14 inches in length (see Larding, p. 205). Sometimes the lardoons are passed right through from side to side. Then braise the grenadins from £ to 1 hour, or until they are tender. Lift them out of the stewpan when ready, brush them over with liquid Grenadin of Veal Larded glaze, and place in the oven a few minutes to make the lardoons crisp. Cut the same number of rounds of lean cooked ham, and warm them in a little hot butter. To Serve. — Arrange a puree of spinach on a hot dish, arrange the grenadins and slices of ham alternately along the top, and pour sauce proven9ale round. Sufficient for 5 or 6 persons. 1095. Larded Veal a la Nivernaise (Noix de Veau a la Nivernaise) 2 to 3 lbs. fillet of veal. Larding bacon. 14 oz. butter. 1 onion. 1 carrot. A little stock. A small bunch of herbs. Garnish. Glazed carrots. Green peas.